SHOPS

St. Roch Market

Named one of the world’s best food halls by Travel & Leisure, St. Roch Market opened in the Design District in early 2018. The Market will offer a unique dining experience and an excellent craft cocktail bar. Diners will enjoy a diverse line-up 12 chef-driven concepts, with a wide breadth of menu items ranging from sushi, to pasta, to acai bowls.

Vendors include:

CHEF CHLOE AND THE VEGAN CAFE
By Chloe Coscarelli
First breaking onto the culinary scene as the only vegan chef to capture the top prize on Food Network's Cupcake Wars, Chef Chloe Coscarelli has since been recognized for bringing vegan cuisine to the mainstream as an award-winning chef, successful entrepreneur, and best-selling cookbook author. She brings her culinary chops to St Roch Market with Chef Chloe and The Vegan Cafe, offering both savory and sweet items. Guests can dig into Butternut Nachos with butternut-cashew queso, honey-sriracha seitan, guacamole, pico de gallo, mango salsa, coconut-lime drizzle; Miami Mango Salad topped with chili-cashew dressing; and a variety of vegan cookies, cupcakes, and scoops.

COOP
by Robert, Ruben, and Giancarlo Rodriguez
Brothers Robert, Ruben, and Giancarlo Rodriguez fell in love with Southern food during their family's summer road trips through Georgia, North Carolina, and Tennessee. Two years ago, they started their successful pop-up, Barn Bites, in Hollywood's Yellow Green Farmer's Market and were nominated for the Miami New Times "Best Fried Chicken" and "Best Brunch" categories. Chef Ruben Rodriguez, who trained under Gorvind Armstrong, brings the brothers' culinary vision to life at CooP with dishes like from-scratch buttermilk biscuits with candy bacon butter and 25-hour brined fried chicken served on a cheddar chive waffle.

DAL PLIN
by Massimo and Elisabetta Tundo
Originally from Milan, Massimo and Elisabetta learned from their Italian families how to make authentic pasta with recipes passed down through generations. In 2004, they came to Ft. Lauderdale with a mission to supply the best fresh Italian pasta to South Florida's fine dining restaurants and Michelin-starred chefs on the East Coast. Now, the duo delivers their first dining concept, Dal Plin. True to their roots, pasta, gnocchi, and ravioli are handmade daily and guests can expect dishes including Spaghetti Chitarra al Pomodoro, fresh Bucatini Cacio & Pepe, and Tuscan Gnudi with Parmigiano Reggiano fondue sauce and fresh Italian Porcini mushrooms.

ELYSIAN SEAFOOD
by Brandon Blackwell & Jennifer Sherrod
Elysian Seafood, headed by Brandon Blackwell and Jennifer Sherrod, has earned a reputation as the go-to seafood establishment in New Orleans. Now, they bring their fresh seafood selections to their second location in St. Roch Market Miami. Mo Tzovaras, a Miami-based chef and alum of Blue Collar and Mignonette, joins the team as Sous Chef. The Miami menu continues to focus on responsibly-sourced seafood, with a selection of East and West coast oysters and other premium varieties, shucked counter-side and prepared raw or charbroiled. The menu also includes seafood favorites like marinated crab claws, specialty crab cakes, and classics like shrimp cocktail.

HOT LIME
by Daniel Gonzalez, Jaime Villanueva, and Carlos Padilla
Hot Lime, a craft taco and ceviche concept, is the creation of Daniel Gonzalez, Jaime Villanueva, and Carlos Padilla. The trio have been friends since high school, and together, boast decades of restaurant experience working at Miami's top dining establishments including Vagabond Bar, Dragonfly Izakaya and Fish Market, BLT Prime, and the Island Bistro alongside Michelin star chef Steven Rojas. At Hot Lime, they bring Peruvian-influenced ceviches like smoked corvina marinated in aji amarillo, and Argentinian-influenced tacos with sautéed shrimp in olive oil and chile de arbol garlic sauce.

ITAMAE
by Fernando Chang
As a Chinese Peruvian, Fernando Chang is an unlikely candidate to be a renowned sushi chef, but over the years, he has worked his way up in Miami's restaurant ranks - from Thai Treat to 26 Sushi & Tapas to Nisei - to become exactly that. Itame is Chang's ingredient-driven sushi concept, featuring classic nigiri and sashimi, as well as specialty maki, and with nods to his Peruvian heritage through the use of ingredients like guava and aji amarillo.

JAFFA
by Yaniv Cohen
Private chef and culinary director for Shiraz Events, Yaniv Cohen, often referred to as "The Spice Detective" by his blog fans, has directed events for brands such as Louis Vuitton, Prada, and Dior, and influential celebrities including Cindy Crawford and David Bowie. His concept, Jaffa, features his native Israeli influences and offers dishes such as turmeric roasted cauliflower, roasted carrots with labneh and staples of meze.

SWEETBLENDZ
by Inbae Jin
SweetBlendz, headed by Chef Inbae Jin, is a smoothie and acai concept that has been making the rounds on Miami's Farmer's Market scene since 2015. With regular stalls at over 15 markets, SweetBlendz has become a Miami favorite. The St. Roch Market Miami menu features healthy options including cold pressed juices, smoothies and salads, all made with local and organic ingredients. Diners can also look forward to inventive acai bowls, like the Super Hero bowl, blended with berries, coconut milk, and spirulina, and topped with granola and fresh fruits, along with more exotic toppings like chia seeds, hemp hearts, flax seeds, cocoa nibs, and bee pollen.

THE MAYHAW
by Derek Brumfield
The Mayhaw is a classically-rooted spirits bar. The program delivers the hits from Prohibition to Tiki, but also updates the favorites in new and clever ways.In addition to its spirits, The Mayhaw has a 55-label wine list available to drink on-site, specializing in Rosés and Bubbles. All of its juices, syrups, modifiers and mixers are made fresh each day using in-house recipes that the team continually updates.

TRAN AN
by John Nguyen
Chef John Nguyen's career has taken him to kitchens all over the world. From his culinary training at Le Cordon Bleu in Paris, to living and working in Vietnam where he was able to experience his native roots and the origins of Vietnamese food. He has worked under Tien Ho, Executive Chef at Momofuku Ssam Bar, and Danny Meyer at his two-Michelin-Starred restaurant in the MoMa Museum: The Modern. But it was his grandfather's advice given to him over 20 years ago, to open a banh mi shop, that has led him to his current culinary venture, Tran An. The restaurant, named after Nguyen's grandfather, is inspired by the flavors and recipes of his family's hometown in Hanoi. The menu includes classic chicken pho, salads, and of course, banh mi, with a range of inventive protein options including bbq pork, lemongrass sausage, and shaking beef. The menu also features snackable plates, like seasoned shrimp chips and pork-and-shrimp spring rolls, and beverages like original bubble teas and thai tea.

YUZU
by Andrew Zarzosa
Miami-born chef Andrew Zarzosa's impressive resume includes training at Alinea in Chicago and leading the food and beverage programs at the Hunter's Room & Grill in Dubai, the Fairmont in Jakarta, and Shangri-La in Borneo and Manilla. With Yuzu, he brings cuisine inspired by his cross-border Asian travels back home to Miami using fresh and locally-sourced ingredients. Diners will enjoy foie gras dumplings, fried chicken mantou, and a variety of bowls including pork belly ramen, chicken curry noodle bowl, and short rib rice bowl.